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Sugar stabilizing meal based on 3D-whole wheat flour and preparation method of sugar stabilizing meal

A whole-wheat flour, sugar-stabilizing meal technology, applied in the functions of food ingredients, oligosaccharide-containing food ingredients, inorganic compound-containing food ingredients, etc., can solve the problems of losing the joy of eating and meeting the physiological needs of human beings for food taste.

Inactive Publication Date: 2021-09-10
CHONGQING TECH & BUSINESS UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, most of the current meal replacement powders are pasty after being prepared, which cannot meet the physiological needs of human beings for the taste of food. This makes diabetic patients who eat pasty meal replacement powder for a long time lose the joy of eating to a certain extent

Method used

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  • Sugar stabilizing meal based on 3D-whole wheat flour and preparation method of sugar stabilizing meal
  • Sugar stabilizing meal based on 3D-whole wheat flour and preparation method of sugar stabilizing meal

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Embodiment Construction

[0019] The technical scheme of the present invention is described in further detail below in conjunction with specific embodiments:

[0020] A sugar-stabilizing meal based on 3D-whole wheat flour, the sugar-stabilizing meal is composed of the following components by weight: 3.3-3.5 parts of 3D-whole wheat flour, 3.3-3.5 parts of naked oat flour, 6.0-7.5 parts of cooked rice flour, puffed 6.0-7.5 parts of rice flour, 0.8-1.0 parts of bitter melon, 0.40-0.55 parts of cinnamon, 0.40-0.55 parts of onion, 0.65-0.75 parts of yam powder, 0.26-0.30 parts of cooked ginger powder, 0.10-0.15 parts of high-viscosity guar gum , 0.25-0.30 parts of low-viscosity guar gum, 0.95-1.05 parts of resistant dextrin, 3.5-4.0 parts of white sugar, 0.95-1.05 parts of xylo-oligosaccharides, 0.20-0.25 parts of maltodextrin, 0.30-0.36 parts of soybean protein , 0.30-0.36 parts of whey protein powder, 0.18-0.21 parts of red date essence, 0.18-0.21 parts of King milk, 1.35-1.46 parts of mulberry leaf black...

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Abstract

The invention relates to a sugar stabilizing meal based on 3D-whole wheat flour and a preparation method of the sugar stabilizing meal. The sugar stabilizing meal is prepared from the following components: 3.3-3.5 g of 3D-whole wheat flour, 3.3-3.5 g of hulless oat flour, 6.0-7.5 g of cooked rice flour, 6.0-7.5 g of puffed rice flour, 0.8-1.0 g of bitter gourd, 0.40-0.55 g of cortex cinnamomi, 0.40-0.55 g of onion, 0.65-0.75 g of Chinese yam powder, 0.26-0.30 g of cooked ginger powder, 0.10-0.15 g of high-viscosity guar gum, 0.25-0.30 g of low-viscosity guar gum, 0.95-1.05 g of resistant dextrin, 3.5-4.0 g of white sugar, 0.95-1.05 g of xylooligosaccharide, 0.20-0.25 g of maltodextrin, 0.30-0.36 g of soybean protein, 0.30-0.36 g of whey protein powder, 0.18-0.21 g of red date essence and the like.

Description

technical field [0001] The invention relates to the field of sugar-stabilizing meals, in particular to a sugar-stabilizing meal based on 3D-whole wheat flour and a preparation method thereof. Background technique [0002] With the improvement of people's quality of life and the abundance of food, diabetes has become a long-term problem that plagues the elderly population. In order to maintain blood sugar stability, more and more meal replacement powders for diabetics are accepted by people. However, many meal replacement powders for people with diabetes or hyperglycemia are based on low-calorie design principles. Starch raw materials are not added to meal powder. But starch is the main energy source of the human body, and diabetics need more energy than ordinary people to ensure the body's basic energy needs. [0003] In addition, most of the current meal replacement powders are pasty after brewing, which cannot meet the physiological needs of human beings for the taste of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/40A23V2002/00A23V2200/328A23V2250/1578A23V2250/1628A23V2250/1588A23V2250/1592A23V2250/1598A23V2250/1612A23V2250/1618A23V2250/1642A23V2250/16A23V2250/161A23V2250/28A23V2250/304A23V2250/506A23V2250/5114A23V2250/54252A23V2250/5488A23V2250/6422A23V2250/702A23V2250/7104A23V2250/712A23V2250/7042A23V2250/7044A23V2250/7052A23V2250/706A23V2250/708A23V2250/7046A23V2250/705A23V2250/211
Inventor 吴丽赵杭利刘磊陈思梦凡鑫秦海龙詹婧红
Owner CHONGQING TECH & BUSINESS UNIV
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